Cherry meringues with rhubarb coulis


  • 300g/11oz ripe cherries
  • 150g/5oz caster sugar
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 3 free-range egg whites
  • 90g/3½oz caster sugar
  • 90g/3½oz icing sugar, sieved
  • + 3 more ingredients
    • 250g/9oz tender young rhubarb stalks, cut into small cubes
    • 100g/3¾oz caster sugar
    • 1 vanilla pod, split lengthways

1. Wash the cherries in cold water and remove the stones without cutting the cherries entirely in half. Place into a large bowl and set aside. 2. Put the caster sugar and 150ml/5fl oz water into a saucepan. Add the bay leaves and thyme sprigs and place onto a medium heat. As soon as the syrup be...

View full recipe at SpringPad


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